Caribbean Chicken Salad

Jerk seasoning, traditionally used in Jamaican cooking, is a flavorful blend of allspice, thyme, garlic, onion, and habanero pepper. If you're concerned about spiciness, no worries-the sweetness of this citrus salad balances the heat.

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Yields:
1
serving

Total Time:
0
hours
40
mins

Ingredients

1
lb.
small boneless, skinless chicken breast halves

1
tbsp.
jerk seasoning

2
tbsp.
olive oil, divided

1
tsp.
olive oil, divided

3
tbsp.
freshly squeezed lime juice, divided

1
tbsp.
freshly squeezed orange juice

1/2
tsp.
honey

1/4
tsp.
salt

1/4
small sweet white onion, thinly sliced

6
c.
colorful mixed greens

1
mango, peeled, pitted, and sliced

1
avocado, sliced

Directions

Sprinkle the chicken with the jerk seasoning, 1 teaspoon of the oil, and 1 tablespoon of the lime juice. Rub in the seasonings. Let stand for 15 minutes.

Coat a stove-top grill pan with cooking spray. Warm over medium-high heat for 3 minutes. Add the chicken and cook, turning once, for 10 to 12 minutes or until a thermometer inserted in the thickest portion registers 165°F. Remove from the pan to a clean plate.

Whisk the orange juice, honey, salt, remaining 2 tablespoons oil, and remaining 2 tablespoons lime juice in a large bowl. Add the onion and greens and toss to coat well.

Cut the chicken into 1/4" thick diagonal slices. Pour any chicken juices from the plate into the salad. Add the mango and avocado to the salad and toss gently again. Divide the salad among 4 plates and top each with equal portions of the chicken.

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